I perfected my Best Ever Southern Peach Cobbler, with fresh sweet peaches soaked in spiced sugar and a caramelized cobbler topping, and the recipe hides a small trick that gives the topping a perfectly crisp, caramelized finish.
I’ve made a lot of cobblers but this Best Ever Southern Peach Cobbler still stops me in my tracks. Juicy ripe peaches mingle with a whisper of ground cinnamon, bubbling into something unexpectedly saucy and bright.
The topping browns and crackles into a caramelized crown that pulls you right in, youll be sneaking spoons before it cools. It’s the kind of Easy Summer Desserts recipe that makes people say wow without any fuss, and I keep coming back to it when peaches are at their peak.
Trust me, this Peach Cobbler Recipe has a habit of disappearing fast.
Ingredients
- Peaches: juicy fruit, good fiber and vitamin C, gives sweet fresh flavor
- Granulated sugar: simple carbs, boosts sweetness and caramelizes when baked
- Brown sugar: adds molasses depth, a little sticky, richer caramel notes
- Cornstarch: thickens juices, keeps filling glossy without extra flavor
- Lemon juice: brightens sweetness, adds slight acid to balance flavors
- Vanilla extract: warms overall taste, kinda rounds fruitiness, a bit aromatic
- Cinnamon: cozy spice, low calories, pairs perfectly with peaches
- Butter: gives rich buttery crust, add fat and golden color
- Flour: structure for batter, provides carbs and tender crumb
Ingredient Quantities
- 6 large ripe peaches, peeled if you want and sliced (about 3 to 3 1/2 lb, roughly 6 cups)
- 1/2 cup granulated sugar for the filling
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 cup all purpose flour
- 1 cup granulated sugar for the batter
- 1 teaspoon baking powder
- 1/4 teaspoon salt for the batter
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons coarse sugar or extra granulated sugar to sprinkle on top
How to Make this
1. Preheat oven to 375°F and set a rack in the middle position.
2. Slice the peaches into about 1 by 1/4 inch slices, put them in a big bowl and add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/8 teaspoon nutmeg and a pinch of salt; toss gently so every slice gets coated and let sit 10 to 15 minutes so they release some juice.
3. While the peaches macerate, whisk the dry batter: 1 cup all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt for the batter in a medium bowl.
4. Stir in 1 cup whole milk to the dry mix until just combined; batter will be slightly lumpy and thats fine, dont overmix or it gets tough.
5. Pour the batter into a 9 by 13 inch baking dish, smoothing it slightly with a spatula so it covers the bottom.
6. Pour 1/2 cup melted unsalted butter evenly over the batter; dont stir, the butter will float and make pockets that bake into a golden crust.
7. Spoon the peach mixture, juices and all, over the batter evenly; the peaches will mostly sit on top but some will sink, thats okay.
8. Sprinkle 2 tablespoons coarse sugar or extra granulated sugar over the peaches for a caramelized crust.
9. Bake 40 to 45 minutes until the top is deep golden and the filling is bubbling at the edges; if the top is browning too fast tent loosely with foil for the last 10 minutes.
10. Let cool at least 10 minutes so the filling thickens a bit before scooping, serve warm with ice cream or whipped cream if you want.
Equipment Needed
1. 9 by 13 inch baking dish (glass or metal)
2. Large bowl for tossing the peaches
3. Medium bowl for the dry batter mix
4. Measuring cups and spoons (cups, 1/2 cup, tbsp, tsp)
5. Chef’s knife and cutting board for slicing peaches
6. Whisk and rubber spatula to mix and spread batter
7. Large spoon or ladle to spoon peaches and juices over batter
8. Oven mitts and a sheet of foil for tenting if it browns too fast
9. Vegetable peeler (optional, if you want peeled peaches)
FAQ
Best Ever Southern Peach Cobbler Recipe Substitutions and Variations
- Peaches: swap with nectarines or frozen peaches (thawed). If you use frozen, thaw and drain some juice, you might need a tad more cornstarch since frozen fruit can be juicier.
- Cornstarch: replace 1:1 with arrowroot or tapioca starch. Arrowroot makes a clearer glossy filling, tapioca holds up better if you reheat leftovers.
- Whole milk: use buttermilk for a tangier, richer batter and a bit more lift, or unsweetened almond milk plus 1 tbsp melted butter for a dairy free option.
- Unsalted butter: swap with salted butter (omit or cut back on added salt), or use melted coconut oil for a dairy free choice, same volume works fine.
Pro Tips
1. Use peaches that are ripe but not falling-apart, they hold up better in the bake; if you hate peeling, blanch them quick in boiling water then ice bath and the skins slip right off, saves a ton of fuss.
2. If your peaches are super juicy, dont just drown the batter in liquid – thicken the juices first by stirring a little extra cornstarch into them or simmering the juices briefly, then fold back in so the filling isnt soupy when it cools.
3. Boost the flavor by browning the butter first, it gives a nutty caramel note thats amazing with cinnamon and vanilla, and swap the coarse sugar on top for turbinado if you want extra crunch and a nicer look.
4. For an even bake and a crisper bottom, put the baking dish on a hot baking sheet in the oven and rotate once halfway through; let the dessert rest at least ten minutes before scooping so the filling sets, otherwise itll run all over.

Best Ever Southern Peach Cobbler Recipe
I perfected my Best Ever Southern Peach Cobbler, with fresh sweet peaches soaked in spiced sugar and a caramelized cobbler topping, and the recipe hides a small trick that gives the topping a perfectly crisp, caramelized finish.
8
servings
443
kcal
Equipment: 1. 9 by 13 inch baking dish (glass or metal)
2. Large bowl for tossing the peaches
3. Medium bowl for the dry batter mix
4. Measuring cups and spoons (cups, 1/2 cup, tbsp, tsp)
5. Chef’s knife and cutting board for slicing peaches
6. Whisk and rubber spatula to mix and spread batter
7. Large spoon or ladle to spoon peaches and juices over batter
8. Oven mitts and a sheet of foil for tenting if it browns too fast
9. Vegetable peeler (optional, if you want peeled peaches)
Ingredients
6 large ripe peaches, peeled if you want and sliced (about 3 to 3 1/2 lb, roughly 6 cups)
1/2 cup granulated sugar for the filling
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1 cup all purpose flour
1 cup granulated sugar for the batter
1 teaspoon baking powder
1/4 teaspoon salt for the batter
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons coarse sugar or extra granulated sugar to sprinkle on top
Directions
- Preheat oven to 375°F and set a rack in the middle position.
- Slice the peaches into about 1 by 1/4 inch slices, put them in a big bowl and add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/8 teaspoon nutmeg and a pinch of salt; toss gently so every slice gets coated and let sit 10 to 15 minutes so they release some juice.
- While the peaches macerate, whisk the dry batter: 1 cup all purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt for the batter in a medium bowl.
- Stir in 1 cup whole milk to the dry mix until just combined; batter will be slightly lumpy and thats fine, dont overmix or it gets tough.
- Pour the batter into a 9 by 13 inch baking dish, smoothing it slightly with a spatula so it covers the bottom.
- Pour 1/2 cup melted unsalted butter evenly over the batter; dont stir, the butter will float and make pockets that bake into a golden crust.
- Spoon the peach mixture, juices and all, over the batter evenly; the peaches will mostly sit on top but some will sink, thats okay.
- Sprinkle 2 tablespoons coarse sugar or extra granulated sugar over the peaches for a caramelized crust.
- Bake 40 to 45 minutes until the top is deep golden and the filling is bubbling at the edges; if the top is browning too fast tent loosely with foil for the last 10 minutes.
- Let cool at least 10 minutes so the filling thickens a bit before scooping, serve warm with ice cream or whipped cream if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 418g
- Total number of serves: 8
- Calories: 443kcal
- Fat: 12.8g
- Saturated Fat: 7.9g
- Trans Fat: 0.06g
- Polyunsaturated: 0.9g
- Monounsaturated: 2.75g
- Cholesterol: 41mg
- Sodium: 146mg
- Potassium: 413mg
- Carbohydrates: 79.6g
- Fiber: 3.2g
- Sugar: 62.4g
- Protein: 4.4g
- Vitamin A: 746IU
- Vitamin C: 12.1mg
- Calcium: 40.5mg
- Iron: 0.75mg